Description
This recipe for Twice Baked Chicken Pot Pie Potatoes is a brilliant comfort food mashup. It takes a creamy chicken pot pie and a cheesy twice-baked potato and merges them into one spectacular, all-in-one meal. The fluffy potato filling is mixed with a rich, creamy pot pie sauce, creating a dish that is rustic, hearty, and bursting with flavor.
Ingredients
For The Chicken Pot Pie Sauce:
3 tablespoons butter
½ cup small diced carrots
½ cup small diced celery
½ cup finely chopped onion
2 garlic cloves, finely minced
½ teaspoon salt
¼ teaspoon pepper
⅓ cup flour
1 cup low-sodium chicken broth
½ cup milk
½ cup frozen peas
2–3 cups cooked diced chicken
Potatoes and Toppings:
6 medium russet baking potatoes, scrubbed clean
Cheddar cheese for topping, optional
Instructions
Bake the Potatoes:
Preheat your oven to 400°F (200°C). Pierce the potatoes all over with a fork, rub them with olive oil and salt, and bake for about 1 hour, or until the inside is tender.
Make the Chicken Pot Pie Sauce:
While the potatoes bake, melt the butter in a large skillet over medium heat. Sauté the carrots, celery, onion, salt, and pepper for 5-7 minutes until crisp-tender. Stir in the garlic. Sprinkle the flour over the vegetables and cook, stirring, for 1-2 minutes. Slowly whisk in the chicken broth and milk until the sauce is smooth. Simmer for 5-7 minutes until thickened. Stir in the frozen peas and cooked chicken.
Prepare the Twice-Baked Filling:
Once the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the flesh into a large bowl, leaving about a ¼-inch border of potato inside the skin. Mash the scooped-out potato flesh until smooth, then pour in the chicken pot pie sauce and stir until well combined.
Stuff, Bake, and Serve:
Divide the filling evenly among the potato skins. Top with optional shredded cheese. Return the potatoes to the 400°F (200°C) oven and bake for about 15 minutes, until heated through and the cheese is melted.
Notes
Rotisserie Chicken Shortcut:
To make this recipe incredibly quick and easy, use a store-bought rotisserie chicken. The meat is already cooked and tender, saving significant time.
Make-Ahead Friendly:
You can prepare the stuffed potatoes completely, cover them, and store them in the refrigerator for up to 2 days. You may need to add 10-15 minutes to the baking time to ensure they are heated through.
Freezing:
These potatoes freeze beautifully. After the final bake, let them cool completely, then wrap individually in plastic wrap and foil. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator and bake at 350°F (175°C) until hot.
- Prep Time: 20
- Cook Time: 80
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 494
- Sugar: 4g
- Sodium: 650mg
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 105mg
Keywords: twice baked potatoes, chicken pot pie, comfort food, rotisserie chicken recipe, hearty dinner, stuffed potatoes